Pudina coconut chutney is a quick Indian chutney recipe made with mint leaves, coconut and spices. It goes well with idlis, dosas and medu vadas. Chutneys form a very important part of South Indian cuisine. Mint leaves when added to the chutney gives a nice flavor to it and tamarind gives a tangy taste to the chutney. Do try this spicy and refreshing mint coconut chutney for a change and enjoy!!

Prep Time : 10 mins

Cook Time : 4 mins

Servings : 4 persons

South Indian cuisine

INGREDIENTS

Grated fresh coconut – 3/4 cup

Mint or pudina leaves – 1/2 cup

Coriander leaves – 1/4 cup (optional)

Green chillies – 1

Ginger – 1/2 inch grated or finely chopped

Tamarind – 1 small piece

Fried gram dal or pottukadalai – 1 tablespoon

Oil – 1 teaspoon

Salt to taste

FOR SEASONING

Oil – 1 teaspoon

Mustard seeds/rai – 1/4 teaspoon

A pinch of asafetida or hing

Urad dal – 1/2 teaspoon

HOW TO MAKE OR PREPARE PUDINA COCONUT CHUTNEY RECIPE

Clean the mint leaves and coriander leaves thoroughly with water to remove any impurities if any.

Heat 1 teaspoon of oil in a pan. Add the mint leaves and the coriander leaves and fry till they become little dry and crisp. Remove them in a plate and let it cool down.

Grind with little water to a smooth paste. For the tempering, heat a teaspoon of oil in a pan. Add hing and mustard seeds and let them crackle. Then add urad dal and fry till light brown in colour. Pour this seasoning to the chutney. Stir well and serve the chutney with idlis, dosas, uthapams or appams.

NOTES/TIPS

You can add a pinch of turmeric powder to give a nice colour to the chutney.

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